This salad has become a holiday favorite on the Meadow. We love to decorate with seasonal flora and fauna and if a few pomegranates go missing from a mantle display or decorative bowl, no one will be the wiser. Kale has such a fibrous texture that we find it to be more agreeable to our palates when it’s sliced into thin ribbons with the chiffonade method. Chiffonade sliced kale creates a softer texture than chopped kale and makes a beautiful salad that’s easy to eat and stays nicely on your fork. Fresh, hand dipped ricotta cheese from the cheese counter is always our first choice. In addition to better flavor, it also allows you to control the quantity, so you’re not tempted to eat the rest as a midnight snack. We’ve never done that – of course.
|Prep Time: 10 minutes|
|Notes: The dressing can be made a few hours ahead. Cover and refrigerate until ready to use.|
1 large bunch of curly kale, deveined, washed, dried and chiffonade sliced (should make about 8 cups)
2 tablespoons shallot, finely chopped
4 tablespoons white wine vinegar
6 teaspoons pomegranate molasses (see our homemade recipe)
sea salt and freshly ground black pepper to taste
4 tablespoons extra virgin olive oil
1 cup fresh pomegranate seeds (about 1 pomegranate)
1 cup hand packed ricotta cheese
- To prepare the kale, cut out the large rib running up the center of each leaf as it has a very bitter flavor.
- Be sure to wash and dry your kale thoroughly or the dressing will not stick to the leaves.
- To chiffonade slice your kale, stack a few of the leaves on top of each other like a deck of cards and roll them like a cigar. Slice the roll thinly, crosswise, and voila! you have thin ribbons of kale.
- In a small bowl or mason jar, thoroughly combine the shallot, vinegar and pomegranate molasses and let it stand for 5 minutes to let the flavors combine.
- In a large bowl, pour the dressing over the prepared kale and add salt and pepper to taste. With clean hands, massage the dressing into the kale.
- Add the olive oil and pomegranate seeds and toss to combine.
To Serve: Once the salad is portioned, add a quenelle or dollop of ricotta cheese on top of each salad and sprinkle lightly with salt and pepper.